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Cornbread Stuffing

 3 Ratings
2 Comments
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Ingredients

1/2
cup butter or margarine
3
medium celery stalks, chopped (1 1/2 cups)
3/4
cup chopped onion
9
cups cubed (1/2 inch) cornbread or soft bread
1 1/2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/8
teaspoon pepper

Directions

  • 1 In 10-inch skillet, melt butter over medium heat. Add celery and onion; cook about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, stir together celery mixture and remaining ingredients.
 

Nutrition Information

No nutrition information available for this recipe.

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